This Oreo Dream Cheesecake is an over-the-top Oreo cheesecake dessert with a chocolate cake base, creamy baked Oreo cheesecake packed with whole Oreos, Oreo white chocolate mousse, whipped chocolate ganache frosting, and plenty of Oreo cookies in every bite.
It’s rich and decadent, made for true Oreo lovers. If you like bakery-style cheesecakes and Cheesecake Factory-style desserts, this homemade Oreo cheesecake is a serious showstopper for birthdays, holidays, parties, or any special occasion.
If you love layered Oreo desserts, you might also like my Oreo Cheesecake Chocolate Cake, too.
What is Oreo Dream Cheesecake?
Oreo Dream Cheesecake is a layered Oreo cheesecake inspired by bakery-style Oreo desserts. It combines chocolate cake, baked cheesecake, Oreo mousse, whipped ganache frosting, and a crunchy Oreo cookie decoration into one rich, creamy, chocolatey dessert that is best served well-chilled.
Why You’ll Love This Oreo Cheesecake
- Loaded with Oreo flavor: Whole Oreos are baked right into the cheesecake, crushed Oreos are folded into the mousse, and more Oreo cookies are used for decoration.
- A true showstopper dessert: With chocolate cake, cheesecake, mousse, ganache frosting, and Oreo cookie topping, this is the kind of dessert that looks impressive on any table.
- Perfect for special occasions: It’s rich and decadent, so it’s ideal for birthdays, holidays, parties, or any celebration where you want a serious Oreo dessert.
- Make-ahead friendly: The cheesecake and ganache need time to chill, so this dessert is easiest to make the day or two before you plan to serve it.
Ingredients
- Cream cheese: Use full-fat brick-style cream cheese, softened to room temperature, for the smoothest cheesecake filling.
- Oreo cookies: You’ll need whole Oreos for the cheesecake layer, crushed Oreos for the mousse, and more Oreos for decorating the sides and top.
- Semi-sweet chocolate: Used for both the chocolate cake base and the whipped ganache frosting. Finely chop it so it melts smoothly.
- White chocolate: Melted white chocolate gives the mousse a sweet, creamy flavor and helps it set.
- Heavy whipping cream: Used in the ganache frosting and Oreo mousse. Make sure it is cold before whipping for the mousse.
- Sour cream: Adds creaminess and a slight tang to the baked cheesecake layer.
- Eggs: Use room-temperature eggs so they mix smoothly into the cheesecake batter.
- Flour and cocoa powder: Flour helps structure both the cake and cheesecake, while cocoa powder adds extra chocolate flavor to the cake base.
- Butter: Melted with chocolate for the chocolate cake layer.
- Sugar and powdered sugar: Granulated sugar sweetens the cake and cheesecake, while powdered sugar sweetens the mousse and can be added to the ganache frosting if you prefer it sweeter.
- Mini chocolate chips: Mixed with crushed Oreos and pressed onto the sides for a crunchy decoration.
How to Make Oreo Dream Cheesecake
- Make the Oreo cheesecake: Mix the cream cheese, sugar, flour, sour cream, vanilla, eggs, and egg yolk until smooth, then layer the batter with whole Oreo cookies. Bake until the edges are set, and the center is slightly jiggly. Let it cool completely and chill until firm.
- Make the chocolate ganache frosting: Pour hot heavy cream over chopped semi-sweet chocolate, let it sit for a few minutes, then stir until smooth. Chill until thickened, then whip it until light and spreadable.
- Make the chocolate cake base: Prepare the chocolate cake layer and let it cool completely before assembling. The cake layer is thin, so it bakes quickly and works as the fudgy bottom layer of the dessert.
- Make the Oreo mousse: Melt the white chocolate and let it cool slightly. Whip the heavy cream with powdered sugar, then fold in the melted white chocolate and crushed Oreos.
- Assemble the cheesecake: Place the chocolate cake layer on a serving plate, spread a thin layer of ganache frosting over it, then add the chilled cheesecake. Spread the Oreo mousse on top and chill until firm. Cover the top and sides with ganache frosting, press crushed Oreos and mini chocolate chips onto the sides, and pipe the remaining frosting on top.
Tips for Success
- Plan ahead. This is not a quick dessert to make and serve right away. The cheesecake, ganache, and mousse all need time to cool or chill, and the assembled cheesecake needs additional chilling time before slicing. For best results, make it one day before serving.
- Use room-temperature ingredients for the cheesecake. Cream cheese, sour cream, and eggs mix much more smoothly when they are at room temperature.
- Do not overmix the cheesecake batter. Mix on low speed and stop as soon as the eggs are combined. Overmixing can add too much air and cause cracks.
- Let the cheesecake chill until firm. It needs to be cold and stable before you move it onto the chocolate cake layer.
- Cool the ganache before whipping. The ganache has to thicken first. If it is too soft, it will not whip into a spreadable frosting.
- Let the white chocolate cool before adding it to the whipped cream. If it is too warm, it can melt the cream and make the mousse loose.
- Chill before slicing. This cheesecake cuts best when it is very cold. Use a sharp knife and wipe the blade clean between slices.
Make Ahead
This Oreo Dream Cheesecake is best made one day before serving. The cheesecake layer and ganache frosting both need time to cool and chill, and the assembled dessert needs several hours in the refrigerator to set before slicing.
You can bake the cheesecake earlier in the day or the night before. Keep it covered in the refrigerator until you are ready to assemble.
The ganache frosting can also be made in advance. Store it covered in the refrigerator, then let it sit at room temperature until slightly softened before whipping.
The chocolate cake layer can be made one day ahead, too. Once completely cooled, wrap it tightly in plastic wrap so it does not dry out.
The Oreo mousse is best made close to assembly, but it can sit in the refrigerator for a short time before spreading over the cheesecake.
Storage and Freezing
Store Oreo Dream Cheesecake covered in the refrigerator for up to 5 days. Keep it well chilled until ready to serve.
For cleaner slices, cut the cheesecake while it is cold and wipe the knife clean between each cut.
I do not recommend freezing the fully assembled cheesecake with the mousse and decoration. The texture of the mousse and frosting may change after thawing.
If you want to prepare parts in advance, the baked cheesecake layer and chocolate cake layer can be frozen separately. Wrap each one tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the refrigerator before assembling.
Frequently Asked Questions
Yes, this cheesecake is best made one day before serving. The cheesecake, ganache, and assembled dessert all need time to chill, so making it ahead gives the best texture and cleanest slices.
A water bath helps the cheesecake bake gently and evenly, but this cheesecake will be covered with mousse and ganache, so small cracks are not a big problem. If you skip the water bath, bake it carefully and do not overbake.
Yes, semi-sweet chocolate chips can be used for the ganache frosting. Chopped chocolate usually melts a little smoother, but chocolate chips will work.
The ganache probably needs more time to chill. It should be thick before whipping. If it is too soft, refrigerate it for 15–20 minutes, then try whipping again.
Chill the cheesecake well before slicing. Use a sharp knife and wipe the blade clean between each cut.
More Oreo Desserts
If you love rich Oreo desserts, try these recipes next:
- Oreo Cheesecake Chocolate Cake
- No Bake Oreo Cheesecake
- Oreo Cheesecake Cupcakes with Chocolate Ganache
- Chocolate Mousse Mini Oreo Cheesecakes
- Mini Oreo Cheesecake
Oreo Dream Cheesecake
Prep Time: 2 hours- Cook Time: 1 hour 30 minutes
- Total Time: 8 hours
Yield: 12–16 1x
Category: Dessert
Method: Baking
Cuisine: American
Print Recipe
Pin Recipe
Description
Rich and creamy Oreo Dream Cheesecake with a chocolate cake base, baked Oreo cheesecake, Oreo white chocolate mousse, whipped chocolate ganache frosting, and plenty of Oreo cookies.
Ingredients
Chocolate Cake Layer
- 1/4 cup unsalted butter
- 2.5 oz semi-sweet chocolate, chopped
- 2 large eggs
- 1/2 cup granulated sugar
- 3 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
Oreo Cheesecake
- 20 oz cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 2 1/2 Tablespoons all-purpose flour
- 1/2 cup sour cream, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 large eggs + 1 egg yolk, room temperature
- 18 Oreo cookies, whole
Chocolate Ganache Frosting
- 16 oz semi-sweet chocolate, finely chopped
- 2 cups heavy whipping cream
- 1 1/2 Tablespoons corn syrup-optional (you can substitute with powdered sugar to taste)
Oreo White Chocolate Mousse
- 3.5 oz white chocolate, chopped
- 2 Tablespoons heavy whipping cream
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 10 Oreo cookies, crushed
Decoration
- 6–8 Oreo cookies, for decorating the top
- 6 Oreo cookies, crushed, for the sides
- 1 cup mini chocolate chips, for the sides
Instructions
Make the Chocolate Cake Layer
- Preheat the oven to 350°F. Grease a 9-inch cake pan with baking spray. Line the bottom with parchment paper and spray the paper, too.
- Melt the chocolate and butter in a small microwave-safe bowl, stirring every 30 seconds, until completely melted and smooth. Set aside to cool slightly.
- In a separate bowl, whisk the eggs and sugar until well combined. Whisk in the melted chocolate mixture, cocoa powder, vanilla extract, and salt.
- Sift in the flour and baking powder and stir with a spatula just until combined.
- Pour the cake batter into the prepared pan and bake for 18–20 minutes, or until the cake is set.
- Cool in the pan for 5–10 minutes, then transfer to a rack to cool completely. Once cooled, wrap tightly in plastic wrap and set aside until ready to assemble.
Make the Oreo Cheesecake
- Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large mixing bowl, beat the cream cheese, sugar, and flour until smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
- Add the sour cream and vanilla extract and mix on low speed until combined.
- Add the eggs and egg yolk one at a time, mixing on low speed just until combined after each addition. Do not overmix.
- Pour about ⅓ of the cheesecake batter into the prepared pan. Arrange 10 Oreo cookies over the batter. Spread the remaining cheesecake batter over the Oreos, then add more Oreo cookies on top and gently press them into the batter. It is fine if the top layer of batter is thin in some places.
- Wrap the outside of the springform pan with aluminum foil to help prevent water from leaking in. Place the springform pan in the roasting pan with hot water. The water should not go above the foil.
- Bake for 55–65 minutes, or until the edges are set and the center is still slightly jiggly.
- Turn off the oven, crack the oven door open, and leave the cheesecake inside for 45–60 minutes.
- Remove from the oven and water bath, then cool to room temperature. Refrigerate for at least 1–2 hours, or until completely cold and firm enough to handle. To speed this up, you can chill it briefly in the freezer after it has cooled to room temperature.
Make the Chocolate Ganache Frosting
- Place the finely chopped chocolate in a large heatproof bowl.
- Heat the heavy cream until it just begins to simmer. Do not boil it.
- Pour the hot cream over the chopped chocolate, cover, and let it sit for 2–3 minutes. Gently stir until the chocolate is completely melted and smooth. Stir in corn syrup. If needed, microwave for a few seconds and stir again until smooth.
- Let the ganache cool until thick. You can refrigerate it to speed up the process, but stir occasionally so it cools evenly.
- When the ganache is thick and ready to use, transfer it to a mixing bowl and beat with the whisk attachment until light, fluffy, and spreadable. If the ganache becomes too firm in the fridge, let it sit at room temperature for 15–20 minutes before whipping.
- If you prefer a sweeter frosting, add powdered sugar to taste.
Make the Oreo White Chocolate Mousse
- Melt the white chocolate with 2 Tablespoons heavy cream in the microwave, stirring every 20–30 seconds until smooth. Set aside to cool to room temperature.
- In a separate bowl, beat 1 cup cold heavy whipping cream and powdered sugar until stiff peaks form.
- Add a small amount of the whipped cream to the cooled, melted white chocolate and stir to lighten it.
- Gently fold the white chocolate mixture back into the remaining whipped cream.
- Fold in the crushed Oreo cookies. Refrigerate until ready to assemble.
Assemble the Cheesecake
- Place the chocolate cake layer on a serving plate or cake board.
- Spread a thin layer of whipped chocolate ganache frosting over the cake layer. Carefully place the chilled Oreo cheesecake on top.
- Spread the Oreo white chocolate mousse evenly over the cheesecake. Chill for 30–60 minutes, or until the mousse is firm enough to frost.
- Reserve some ganache frosting for the piped decoration on top. Spread a thin, even layer of ganache frosting over the top and around the sides.
- Mix the crushed Oreos and mini chocolate chips in a small bowl. Press the mixture onto the sides of the cheesecake.
- Transfer the reserved ganache frosting to a piping bag fitted with a large round tip. Pipe the frosting in circles or a spiral pattern over the top to create a ridged Cheesecake Factory-style look.
- Decorate the top with whole Oreo cookies.
- Refrigerate the cheesecake for at least 4 hours before slicing, preferably overnight. For cleaner slices, use a sharp knife and wipe it clean between each cut.
Notes
Make Ahead
- This cake is easiest to make in stages. The Oreo cheesecake and chocolate ganache for the frosting can be made earlier in the day or one day in advance.
- Keep the cheesecake refrigerated until ready to assemble. Keep the ganache covered in the refrigerator, then let it soften slightly before whipping.
- The chocolate cake layer can also be made one day ahead. Once it is completely cooled, wrap it tightly in plastic wrap to keep it moist.
- The Oreo mousse is best made close to assembly, but it can sit in the refrigerator for a short time before spreading over the cheesecake.
Slicing and serving
- This cake slices best when well chilled. Use a sharp knife and wipe the blade clean between slices.